|Long grain white rice/Long grain brown rice||5 Fluid Ounce (Measured To The 5 Fluid Ounce Level In A Glass Measuring Jug)|
|Boiling water/Stock||10 Fluid Ounce (Measured To The 10 Fluid Ounce Level In A Glass Measuring Jug)|
|Oil/1/2 ounce butter||12 Milliliter (1 Dessertspoon)|
1 In a pan, heat the oil or butter gently, just to the melting stage.
2 Add in the rice and, stir the grains to coat evenly.
3 Add in the boiling stock or water and salt.
4 Bring the liquid up to simmering point, cover.
5 Lower the heat and let simmer.
6 Check the rice for doneness, 15 minutes for white rice and 40 minutes if you are using brown rice.
7 Transfer to a warmed serving dish.
8 Lightly fluff the grains with a skewer.
9 Serve immediately.
To keep it warm, cover the bowl with a tea cloth; this will absorb the steam and help to keep the grains separate and place it over a pan of barely simmering water.